Learn how to make tender savory crepes in a matter of minutes at home! Then add your favorite fillings like scrambled eggs, bacon and melty cheese for the ultimate breakfast idea.
Table of Contents
Savory Breakfast Crepe Recipe
These easy savory crepes are adapted from my favorite crepe recipe. I just left out the sugar and vanilla and added a pinch more salt to make them more of a savory breakfast. They taste similar to a breakfast burrito, but with crepes instead of a flour tortilla.
What I love about this recipe is that it’s fool proof and delicious! Simply whip up the batter in the blender in a matter of minutes. Plus they taste great any time of day and are perfect for breakfast, lunch or dinner.
Sometimes when I’m going all out (birthdays, etc), I’ll make a crepe bar and have both savory and sweet crepe fillings. Everyone always loves it and has so much fun filling their own crepes. Perfect for a crowd!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Milk: Whole milk will provide the best rich taste in the crepes.
- Eggs: You will need four large eggs.
- Melted butter: If you use unsalted butter, you may need to increase the salt.
- Kosher salt: For taste.
- All-purpose flour: I like to use the spoon and level method to measure flour.
- Crepe filling: Eggs, bacon, cheese are my preferences, but prosciutto, ham or other cured meats can be used. Use cheddar cheese, gruyere cheese or your preference.
How to Make Savory Crepes
Breakfast crepes come together easily in a few simple steps, perfect for a weekend brunch or lazy weeknight dinner!
- Make crepe batter: In a blender, combine all of the savory crepe ingredients and blend 15-20 seconds until the batter is smooth. Refrigerate batter for at least 30 minutes.
- Prepare eggs and savory fillings: Make scrambled eggs in a large skillet over medium-high heat. Prepare other toppings.
- Make crepes: Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
- Assemble: Fill crepes with prepared eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!
What to Serve with Crepes
Crepes are so versatile with a variety of filling options list below! You can serve them with other popular brunches items like crustless quiche , cheesy bacon breakfast skillet or German pancakes.
Savory Crepe Fillings
If you’re wondering what to put inside these breakfast crepes, below are a few delicious options. My favorite combination is scrambled eggs, bacon, cheese and green onions.
Sometimes I’ll also add in veggies like bell peppers, mushrooms or spinach. You could even mix them into the scrambled eggs while you’re cooking those in the skillet. Ham and cheese crepes or chicken crepes are always a great idea too!
- Scrambled eggs (or microwave scrambled eggs to make it even easier)
- Bacon
- Ham
- Sausage
- Shredded cheddar cheese or swiss cheese
- Green onions
- Tomatoes
- Mushroom
- Spinach
- Bell peppers
- Sour cream
- Salsa
- Fresh herbs
Sweet Fillings
A combination that you might find at a Parisian cafe is simply lemon and sugar for a classic lemon crepe. Here are a few more ideas!
Expert Tips
I’ve learned a few tips and tricks from making endless amounts of crepes over the years. With these simple pointers, you’ll have perfectly cooked crepes each time!
- Chill the batter for at least 30 minutes or up to 24 hours. Allowing the gluten to rest gives them a light and airy consistency.
- Use a nonstick skillet so that the crepes will easily slide right out of the pan. The last thing you want is for the batter to stick! It also helps to spray the pan in between each crepe. If you have a crepe pan, now is the time to use it.
- Pour just enough batter so that it fills the pan, but the crepes aren’t too thick. I’ve found that 1/4 cup batter is usually the perfect amount for an 8″ pan.
- Keeping warm: To keep cooked crepes warm, place them in the oven on a baking sheet at 175°F until serving. This is especially helpful if serving a large crowd!
FAQs
In France, savory crepes are called galettes and traditionally made with buckwheat flour. Buckwheat can be a finicky flour to work with so this recipe use all purpose flour for easy savory crepes.
Crepes are the perfect make-ahead breakfast because the batter needs time to chill anyways. I like to make the batter the night before and let it sit in the refrigerator overnight. Then just give it a quick stir the next morning before cooking.
As long as you coat your pan with cooking spray or brush it with a thin layer of oil the savory crepes should not stick as you stack them. I only recommended to store them though with a thin layer of parchment paper between each crepe to prevent sticking.
The main difference is the filling! A dessert crepe (sweet crepe) has a sweet filling while a main dish (savory crepe) has a savory filling. While you can use this crepe recipe for either, I usually add some sugar to the batter of sweet crepes.
How to Store Crepes
Add cooked crepes to an airtight container or zip top bag and layer parchment or wax paper in between each crepe. Store in the fridge up to 3 days until ready to enjoy.
Then when you’re ready to serve, reheat them in a pan on the stovetop or in the microwave. It’s so easy and they taste just as delicious as making them fresh!
More savory breakfast ideas we love include these breakfast tacos, omelettes and ham and cheese breakfast pie.
More Savory Breakfast Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Savory Crepes
Ingredients
Crepe Batter:
- 2 cups milk
- 4 large eggs
- 3 Tablespoons butter , melted
- ¾ teaspoon Kosher salt
- 1 ½ cups all-purpose flour , sifted
Crepe Filling:
- 8 large eggs
- ¼ cup bacon crumbles
- ¼ cup shredded cheese
Optional fillings and toppings: green onions, tomatoes, mushrooms, spinach, bell peppers, sour cream, salsa
Instructions
- In a blender, combine all of the crepe ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 30 minutes, or overnight.
- Heat a large skillet to medium-high heat. Grease with cooking spray. Whisk the eggs with 2 Tablespoons of water. Then pour into skillet. Begin to pull the cooked outer edge to the center with a spatula to begin scrambling the eggs. Turn off the heat once they are 95% done. Then S&P to taste. Then prepare other toppings.
- Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
- Fill crepes with eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Great recipe – crepes have been a family favorite for a long time. I used your recipe last time and it was so delicious.
We love making these for breakfast on the weekends but we also love making them during the week when we do breakfast for dinner.
I have been looking to change up my breakfast dish, and this is just the thing! thank you so much for sharing this amazing recipe!
Wow! I had never had savory crepes but I love a good crepe. These were fantastic!